Duck breasts with Orange

(SERVES 4)

• Salt and freshly ground black pepper
• 2 large duck breasts, skin removed
• 25 g/1 oz/2 tbsp low-fat spread
• 15 ml/1 tbsp brandy
• 150 ml/ ¼ pt/ 2/3 cup chicken stock, made with ½ stock cube
• Grated rind and juice of 1 orange
• 15 ml/1 tbsp cornflour (cornstarch)
• A few grains or artificial sweetener
• Watercress sprigs
• Orange twists

To serve:

• 450 g/1 1b new potatoes, scrubbed and boiled
• Mange tout (snow peas)

Season the duck breasts, then fry (sauté) in the low-fat spread, turning occasionally, for
15 minutes or until cooked to your liking. Transfer to a warmed dish and keep warm. Add the
brandy to the juices and ignite. When the flames have subsided, add the stock. Blend the
orange rind and juice with the cornflour and stir into the pan. Bring to the boil and cook
for the pan. Bring to the boil and cook for 1 minute, stirring. Season to taste and sweeten
with a few grains of artificial sweetener. Cut the duck breasts into neat slices. Arrange
attractively on four warmed plates. Add any juices to the sauce. Spoon over the duck and
garnish each with watercress sprigs and orange twists. Serve hot with new potatoes and
mangetout.